For many aspiring chefs, turning a passion for food into a successful career can feel like a distant goal. For Cathy Yuen, that journey began with a love of baking and cooking and led her to Le Cordon Bleu Australia, where she developed her skills, gained international industry experience and laid the foundations for a career in professional kitchens.
Today, Cathy is building her career as a Pastry Chef in Sydney while continuing her studies in cuisine, but her culinary journey began with a simple curiosity and a desire to learn more about the world of food.
Before entering the hospitality industry, Cathy spent several years working in accounting and technology. Although she enjoyed baking whenever she had the chance, she realised her passion for food had become something more. Inspired by Julia Child's story, Cathy made the bold decision to leave her corporate career and pursue her passion for food professionally.
For Cathy, choosing Le Cordon Bleu was about more than gaining a qualification. It was about learning from experienced industry professionals and immersing herself in an environment designed to help students grow.
The chefs here have worked in kitchens around the world, so they bring a wealth of knowledge and experience that they are willing to share with us as young chefs.
Throughout her studies, Cathy found that the supportive learning environment encouraged students to pursue their individual interests while building strong technical foundations and professional standards.
One of the defining experiences of Cathy's journey was the opportunity to undertake an international industry placement in Japan during her patisserie studies.
Having long admired Japan's attention to detail, culinary traditions and commitment to excellence, it was a natural choice for her placement. During her time overseas, Cathy gained invaluable hands-on experience at the Bulgari Hotel Tokyo, where she worked across both pastry and bakery operations within a world-class hospitality environment.
"That experience helped me grow both professionally and personally, and I'm very grateful that the chefs encouraged me to pursue the opportunity," Cathy said.
Through opportunities such as international industry placements, Le Cordon Bleu students can apply their learning in real-world environments, gain exposure to global hospitality standards and build industry connections.
Throughout her studies, Cathy developed the technical expertise, discipline and attention to detail that are essential in professional kitchens. She credits her time at Le Cordon Bleu with teaching her the importance of maintaining high standards, working efficiently under pressure and embracing continuous improvement.
Equipped with strong technical foundations and industry-ready skills developed during her studies, Cathy secured her current role as a Pastry Chef at Dear Florence in Sydney, where she contributes to patisserie and entremets production, as well as the development of new dessert concepts and flavour combinations.
Importantly, Cathy says her education gave her the confidence to transition into professional kitchens, work with specialised equipment and continue refining her craft through constructive feedback and ongoing learning.
After successfully completing her Certificate III in Patisserie, Cathy was awarded a scholarship to continue her studies in the Certificate III in Cuisine, placing her on the path towards achieving the prestigious Grand Diplôme®, a qualification that combines both culinary and patisserie expertise. Rather than limiting herself to pastry, Cathy embraced the opportunity to broaden her culinary knowledge, develop new skills, and challenge herself across multiple areas of the kitchen.
Cathy's experience demonstrates how studying with Le Cordon Bleu can provide much more than a qualification. Through expert chef educators, international industry connections, practical learning experiences and opportunities for global placements, students are supported to discover their strengths and pursue their professional goals.
Her advice to future students is simple:
Make the most of the people and opportunities around you. The chefs at Le Cordon Bleu have a lot of international industry experience, so don't be afraid to ask questions and learn from them as much as possible.
Curious to see where a Le Cordon Bleu education can take you? Review our programs today.
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